a balanced plate with room for dessert

Spaghetti with Spinach, Tomato, and Bacon

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I had leftover bacon and wasn’t quite sure what to do with it. I’m not a huge fan of bacon (yeah, yeah, don’t hate me), so having it for breakfast wasn’t really an option. I threw this together for dinner and it turned out pretty tasty. It was simple and I was able to use up the leftover bacon! Win-win.

Spaghetti with Spinach, Tomato, and Bacon

1 pound spaghetti
6 slices bacon, chopped
2 cloves garlic, minced
2 teaspoons red pepper flakes
2 medium tomatoes, chopped
1 bunch fresh spinach, torn into pieces
Parmesan cheese for garnish, optional

  1. Cook pasta according to package directions.
  2. Meanwhile, cook bacon in large skillet over medium heat until crispy. Drain most of the fat off and add garlic and red pepper flakes. Cook for 1 minute.
  3. Add in tomatoes and cook until warmed. Add in spinach and cook until just wilted. Toss with cooked spaghetti until well incorporated. Serve immediately with a sprinkle of Parmesan cheese on top.

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

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